Strawberry Cornmeal Muffin Cakes Recipe

Satisfy both salty and sweet cravings with these Strawberry Cornmeal Muffin Cakes.

• Meal Type: Bread
• Ethnicity: American
• Holiday Category: N/A
• Preparation Time: 30-45 minutes

Ingredients

• 1 1/4 cups flour
• 1 teaspoon baking powder
• Generous pinch of salt
• 1/2 cup butter or margarine, softened
• 2 cups powdered sugar
• 2 eggs
• 1/2 cup milk
• 1/2 cup cornmeal
• 1 cup whipping cream
• 1 teaspoon sugar
• 2 (1-pint) baskets fresh strawberries, stemmed and halved

Directions

1. Preheat oven to 350 degrees F. Grease and flour 12 muffin cups or six 6-ounce custard cups.
2. Mix together flour, baking powder and salt; set aside.
3. In mixer bowl, cream butter. Gradually beat in powdered sugar, scraping bowl as needed, until mixture is fluffy. Beat in eggs one at a time. Beat in dry ingredients and milk alternately, to blend thoroughly. Blend in cornmeal. Spoon batter into prepared cups. Bake for about 30 minutes until springy to the touch and a wooden pick inserted into center comes out clean; cool 5 minutes.
4. Turn out onto rack to cool completely.
5. Beat cream and sugar to form soft peaks.
6. Serve muffin cakes topped with cream and strawberries. Arrange in serving bowl; spoon into individual dishes.